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Grilled Chicken and Spinach Salad with Honey Mustard

[Photograph: Yvonne Ruperti]

Notes: Pre-cooked chicken can be used in this recipe for an even quicker meal. I used pepita seeds, but sunflower seeds or other nuts will also work. Serve right away before the salad starts to exude liquid, which will pool at the bottom of the bowl.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

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